This is a delicious Lebanese dessert called layali lebnan which is translated to Lebanese nights, however since I am on a low carb diet and can’t have the traditional recipe which has sugar and semolina I adjusted it to a recipe that delivers on taste, texture and I would never even think of resorting back to the semolina and sugar version, everyone who tried it fell in love with it. Also think of this recipe as a white canvas where you can play with and use different pudding flavors.
In the video I doubled the quantity just so I could show you different ways of presentation, but usually the below ingredients will fit nicely in a 15″x10″ Glass Dish.
Ingredients:
- 3 cups of almond milk (unsweetened and unflavored)
- 1 cup heavy cream
- 1 cup sugar substitute (I used swerve granular)
- 1 tbs of powdered gelatin
- 1/4 tps ground mastic (you can substitute with vanilla however I recommend you try it at least once the taste is heavenly)
- 1 can thick cream (Its called also Ashta or Eshta you can usually find it in ethnic stores also you can substitute for heavy whipping cream or keto vanilla ice cream if you can’t find it)
- Pistachio
- Edible roses for garnish (optional)
Direction:
- Crush the mastic with 1/2 tsp of granular sugar substitute, the sugar helps crush them nicely,.
- Now add all of the ingredients along with the crushed mastic to a pot and keep stirring on a medium heat, be careful so it doesn’t boil over and keep an eye on it, don’t worry it shouldn’t stick to the bottom of the pan.
- Once it boiled for 5 minutes then let cool slightly and pour in serving dishes once its cooled completely put it in fridge for a couple of hours or over night until set completely.
- Once its set spread some of that Ashta cream and garnish with pistachios and rose buds and serve.
Usually this dish the regular full carb and sugar version is served with simple syrup however I find the sweetness is just perfect, feel free to adjust the sweetens to your liking one everything dissolves just taste it and adjust to your liking.
Hope you try it and let me know how it turns out.
Procrastinator Cook 
You didn’t write how much almond flour??
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I noticed in the video that you had almond flour but in the recipe there’s no almond flour listed. Would you mind telling us how much almond flour is supposed to go into the recipe? Thank you so much! And I’m going to make this for family for a celebration so I am very excited.
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Hello apologies for the later reply you can use 1 cup of almond flour, let me know how it turns out.
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